DOCSLIB.ORG

Laver (Seaweed)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Laver (seaweed) Laver UK /ˈlɑːvər/ US /ˈleɪvər/ is an edible, littoral alga (seaweed). In Wales, laver is used for making laverbread, a traditional Welsh dish. Laver as food is also commonly found around the west coast of Britain and east coast of Ireland along the Irish Sea, where it is known as slake.[1] It is smooth in texture and forms delicate, sheetlike thalli, often clinging to rocks. The principal variety is purple laver (Porphyra umbilicalis).[2] Purple laver is classified as a red alga, tends to be a brownish colour, but boils down to a dark green pulp when prepared. It is unusual amongst seaweeds because the fronds are only one cell thick.[3][4] Laver has a high content of dietary minerals, particularly iodine and iron. The high iodine content gives the seaweed a distinctive flavour in common with olives and oysters.[5] Porphyra is also consumed in East Asia, where it is known as zicai in China, nori in Japan, and gim in Korea. Laver and toast Ulva lactuca, a green alga, also known as sea lettuce, is occasionally eaten as green laver, which is regarded as inferior to the purple laver.[6] 2 Laverbread Laverbread (Welsh: bara lafwr or bara lawr) is a tradi- tional Welsh delicacy made from laver. To make laver- bread, the seaweed is boiled for several hours, then 1 Cultivation minced or pureed. The gelatinous paste that results can then be sold as it is, or rolled in oatmeal; it is generally coated with oatmeal prior to frying. Laver cultivation as food is thought to be very ancient, Laverbread is traditionally eaten fried with bacon and though the first mention was in Camden's Britannia in cockles as part of a Welsh breakfast. It can also be used the early 17th century.[7] It is plucked from the rocks and to make a sauce to accompany lamb, crab, monkfish, given a preliminary rinse in clear water. The collected etc., and to make laver soup (Welsh: cawl lafwr).[10] laver is repeatedly washed to remove sand and boiled for Richard Burton has been quoted as describing laverbread hours until it becomes a stiff, green mush.[8] In this state, as “Welshman’s caviar".[11] the laver can be preserved for about a week. Typically Laver is often associated with Penclawdd and its cock- during the 18th century, the mush was packed into a crock les, being used traditionally in the Welsh diet and is still and sold as “potted laver”. eaten widely across Wales in the form of laverbread. In Cultivation of laver is typically associated with Wales, addition to Wales, laverbread is eaten across the Bristol and it is still gathered off the Pembrokeshire and Channel in North Devon, especially around the Exmoor Carmarthenshire coasts,[9] although similar farming coast around Lynmouth, Combe Martin and Ilfracombe. methods are used at the west coast of Scotland. In North Devon it is generally not cooked with oatmeal Laver can be eaten cold as a salad with lamb or mutton. and it is simply referred to as 'Laver' (lay-ver). A simple preparation is to heat the laver and to add butter Laver is highly nutritious because of its high proportions and the juice of a lemon or Seville orange. Laver can be of protein, iron, and especially iodine. It also contains heated and served with boiled bacon. It is used to make high levels of vitamins B2, A, D and C. Dried purple laver [12] the Welsh dish known as laverbread. contains high amounts of Vitamin B12. 1 2 6 EXTERNAL LINKS 3 See also 6 External links • Aonori • Laver (Porphyra umbilicalis) at YouTube • Dilisk – another edible seaweed • Laver (Porphyra umbilicalis) at Wikimedia Com- mons • Edible seaweed • Laver (Porphyra umbilicalis) at Wikispecies • Gim – similar style food in Korean cuisine • Laver (Porphyra umbilicalis) at Encyclopedia of Life • Kombu • Laver (Porphyra umbilicalis) at BioLib • Nori – a similar-tasting food in Japanese cuisine • Laver (Porphyra umbilicalis) at Global Biodiversity Information Facility • Laver (Porphyra umbilicalis) at Animal Diversity 4 References Web [1] “British food seaweeds”. http://everything2.com. Re- trieved 6 May 2012. [2] “Algaebase :: Species Detail”. www.algaebase.org. Re- trieved 2008-08-10. [3] “laverbread – WalesOnline”. www.walesonline.co.uk. Retrieved 2008-08-10. [4] Wells, Emma (2010), A Field Guide to the British Sea- weeds, National Marine Biological Analytical Quality Control Scheme (p 24). [5] “Laver nori”. www.hospitalityinfocentre.co.uk. Re- trieved 2013-11-01. [6] “BBC – Science & Nature – Sea Life – Fact files: Sea lettuce”. www.bbc.co.uk. Retrieved 2008-08-10. [7] Mason, Laura (2008-05-20). “Great British Bites: laver- bread – Times Online”. London: www.timesonline.co. uk. Retrieved 2008-08-10. [8] “Laverbread Parsons Pickles » Home”. laverbread.com. Retrieved 2008-08-10. [9] Don, Monty (2001-11-11). “Down your way”. The Ob- server (London). Retrieved 2008-08-10. [10] “Traditional Welsh Recipes”. welsh-recipes.the-real- way.com. Retrieved 2008-08-13. [11] “Black Mountains Breakfast — Brecon Beacons National Park”. www.breconbeacons.org. Retrieved 2008-08-10. [12] “Watanabe et al. (2014). Vitamin B12-Containing Plant Food Sources for Vegetarians”. Retrieved 2014-01-08. 5 Bibliography • Lamb, Leeks and Laverbread, Gilli Davies, Grafton (16 Mar 1989), ISBN 0-586-20139-4 3 7 Text and image sources, contributors, and licenses 7.1 Text • Laver (seaweed) Source: https://en.wikipedia.org/wiki/Laver_(seaweed)?oldid=672576280 Contributors: Vicki Rosenzweig, Tim Star- ling, Tim Ivorson, Andycjp, Neutrality, Klemen Kocjancic, Cacycle, YUL89YYZ, Jnestorius, Arianna the First, Rjwilmsi, Fish and karate, Wavelength, Friedfish, Lockesdonkey, Warfreak, Closedmouth, SmackBot, InverseHypercube, Kintetsubuffalo, Rkitko, SchfiftyThree, Colonies Chris, Blake-, GameKeeper, NessieVL, SilkTork, Gobonobo, Peterlewis, Hogyn Lleol, Rosser1954, Mentifisto, Kaini, Snowded, Lenticel, Welshleprechaun, Jmcw37, Richard New Forest, VolkovBot, Chango369w, Selfool, SieBot, Moonraker12, Beccaviola, Shad- owradiance, Bagworm, Drop the soap!, MatthewVanitas, Addbot, Wakablogger2, Daicaregos, Yobot, AnakngAraw, Melonbarmonster2, AnomieBOT, Diádoco, St.nerol, Erik9bot, Thrissel, RjwilmsiBot, Spiffulent, Erianna, ChuispastonBot, Spicemix, Helpful Pixie Bot, BG19bot, NotWith, Caradog Llywelyn, YiFeiBot, Benjohnbarnes, Rul1890 and Anonymous: 33 7.2 Images • File:Laver_and_toast.JPG Source: https://upload.wikimedia.org/wikipedia/commons/c/c1/Laver_and_toast.JPG License: Public do- main Contributors: ? Original artist: ? 7.3 Content license • Creative Commons Attribution-Share Alike 3.0.
Recommended publications
  • Great Food, Great Stories from Korea

    Great Food, Great Stories from Korea

    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
  • Nutrients and Bioactive Potentials of Edible Green and Red Seaweed in Korea K

    Nutrients and Bioactive Potentials of Edible Green and Red Seaweed in Korea K

    Sanjeewa et al. Fisheries and Aquatic Sciences (2018) 21:19 https://doi.org/10.1186/s41240-018-0095-y REVIEW Open Access Nutrients and bioactive potentials of edible green and red seaweed in Korea K. K. Asanka Sanjeewa, WonWoo Lee and You-Jin Jeon* Abstract Background: Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food source and ingredient in traditional medicine. Korea is one of the biggest seaweed producer and consumer in the global trade. Especially, side dishes made from seaweeds are very popular in the traditional Korean cuisines. Seaweeds are popular as fresh vegetable salads and soup or eaten as snacks. Main body: Seaweeds are rich in essential nutrients, minerals, and vitamins as well as a promising source of novel bioactive compounds. The compounds (polysaccharides, polyphenols, and sterols) present in the edible Korean seaweeds possess important bioactive properties such as antioxidant, anti-inflammation, anticancer, anti-diabetic, and anticoagulant properties. Thus, the long-term consumption of seaweed has a potential to reduce the risk of cancer, diabetes, obesity, and inflammation-related complications. However, seaweed consumption is limited to the small population around the globe. Thus, it is important to increase the awareness of the health benefits of seaweeds consumption among the general population. Short conclusion: In the present study, we discussed some popular green and red edible Korean seaweeds and their health-promoting properties. This study might be useful to increase the public awareness of the consumption of seaweed as a food source. Keywords: Edible seaweed, Bioactive, Functional foods Background public awareness, demand for seaweeds and their commer- Seaweeds have been used as human food since ancient times.
  • Evolutionary History and the Life Cycle of Seaweeds

    Evolutionary History and the Life Cycle of Seaweeds

    Evolutionary history and the life cycle of seaweeds Evolution Technical and As discussed near the beginning of this book, the impact of algae on the global scientific details ecosystem is enormous. It is estimated that they are currently responsible for about 90% of the oxygen that is released into the atmosphere. Furthermore, their contribution to the physical conditions on Earth were vitally important in setting the stage for the evolution of higher organisms. The first signs of life on our planet date back to a time when it was still very young. Earth was formed about 4.5 billion years ago and it is thought that the earliest organisms had already appeared more than 3.8 billion years ago. During this period, the conditions on Earth were very different from those of today. A particular indication of the physical state of the planet was the nearly total absence of oxygen in the atmosphere, less than one part in ten billion. Life consisted of simple, unicellular organisms, the so-called prokaryotes, which most closely resemble present-day bacteria. The prokaryotes encom- pass two separate domains (or superkingdoms): the Bacteria and the Archaea. Y, ffThe evolution of microal- Earth is formed Present day gae and macroalgae on Earth. 4 3 2 1 0 The thick lines indicate times Blue-green microalgae during which there was a rapid ■ increase in the occurrence of ■ Brown algae these species. Macroalgae became prevalent about 500 ■ Red algae to 800 million years ago. ■ Green algae About 2.5 to 1.5 billion years ago, there was a noticeable change in the Earth’s atmosphere, as the amount of oxygen in it started to increase.
  • Safety Assessment of Red Algae-Derived Ingredients As Used in Cosmetics

    Safety Assessment of Red Algae-Derived Ingredients As Used in Cosmetics

    Safety Assessment of Red Algae-Derived Ingredients as Used in Cosmetics Status: Draft Report for Panel Review Release Date: August 21, 2020 Panel Meeting Date: September 14 – 15, 2020 The Expert Panel for Cosmetic Ingredient Safety members are: Chair, Wilma F. Bergfeld, M.D., F.A.C.P.; Donald V. Belsito, M.D.; Curtis D. Klaassen, Ph.D.; Daniel C. Liebler, Ph.D.; James G. Marks, Jr., M.D.; Lisa A. Peterson, Ph.D.; Ronald C. Shank, Ph.D.; Thomas J. Slaga, Ph.D.; and Paul W. Snyder, D.V.M., Ph.D. The Cosmetic Ingredient Review (CIR) Executive Director is Bart Heldreth, Ph.D. This safety assessment was prepared by Priya Cherian, Scientific Analyst/Writer, CIR. © Cosmetic Ingredient Review 1620 L Street, NW, Suite 1200 ♢ Washington, DC 20036-4702 ♢ ph 202.331.0651 ♢ fax 202.331.0088 ♢ [email protected] Algal diversity and application. Rex L. Lowe Bowling Green State University Presentation Roadmap What are these things called algae? Species diversity & properties Ecosystem services, Ecosystem hazards Algal communities might look homogeneous but are very complex A stone this size may contain hundreds of species in a very complex community. A complex community of epilithic algae A complex community of epiphytic algae on Cladophora Ra = Rhoicosphenia abbreviata Esp = Epithemia sp. Es = Epithemia sorex Am = Achnanthidium minutissimum Cp = Cocconeis pediculus Cpl = Cocconeis placentula C = Cladophora What are algae? Algos = Latin seaweed Phycos = Greek seaweed ♦Thalloid organisms bearing chlorophyll a, lacking multicellular gametangia and their colorless relatives. ♦Morphologically diverse: ♦Prokaryotes, mesokaryotes, eukaryotes ♦Largest to smallest phototrophs (0.5µm-220 m) ♦Physiologically diverse: autotrophs, facultative heterotrophs, obligate heterotrophs (molecules or particles), parasites).
  • FIC-Prop-65-Notice-Reporter.Pdf

    FIC-Prop-65-Notice-Reporter.Pdf

    FIC Proposition 65 Food Notice Reporter (Current as of 9/25/2021) A B C D E F G H Date Attorney Alleged Notice General Manufacturer Product of Amended/ Additional Chemical(s) 60 day Notice Link was Case /Company Concern Withdrawn Notice Detected 1 Filed Number Sprouts VeggIe RotInI; Sprouts FruIt & GraIn https://oag.ca.gov/system/fIl Sprouts Farmers Cereal Bars; Sprouts 9/24/21 2021-02369 Lead es/prop65/notIces/2021- Market, Inc. SpInach FettucIne; 02369.pdf Sprouts StraIght Cut 2 Sweet Potato FrIes Sprouts Pasta & VeggIe https://oag.ca.gov/system/fIl Sprouts Farmers 9/24/21 2021-02370 Sauce; Sprouts VeggIe Lead es/prop65/notIces/2021- Market, Inc. 3 Power Bowl 02370.pdf Dawn Anderson, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02371 Sprouts Farmers OhI Wholesome Bars Lead es/prop65/notIces/2021- 4 Market, Inc. 02371.pdf Brad's Raw ChIps, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02372 Sprouts Farmers Brad's Raw ChIps Lead es/prop65/notIces/2021- 5 Market, Inc. 02372.pdf Plant Snacks, LLC; Plant Snacks Vegan https://oag.ca.gov/system/fIl 9/24/21 2021-02373 Sprouts Farmers Cheddar Cassava Root Lead es/prop65/notIces/2021- 6 Market, Inc. ChIps 02373.pdf Nature's Earthly https://oag.ca.gov/system/fIl ChoIce; Global JuIces Nature's Earthly ChoIce 9/24/21 2021-02374 Lead es/prop65/notIces/2021- and FruIts, LLC; Great Day Beet Powder 02374.pdf 7 Walmart, Inc. Freeland Foods, LLC; Go Raw OrganIc https://oag.ca.gov/system/fIl 9/24/21 2021-02375 Ralphs Grocery Sprouted Sea Salt Lead es/prop65/notIces/2021- 8 Company Sunflower Seeds 02375.pdf The CarrIngton Tea https://oag.ca.gov/system/fIl CarrIngton Farms Beet 9/24/21 2021-02376 Company, LLC; Lead es/prop65/notIces/2021- Root Powder 9 Walmart, Inc.
  • Welsh Breakfast Toolkit

    Welsh Breakfast Toolkit

    Food Tourism Business Support Welsh Breakfast Toolkit Visit Wales Food and Drink Wales www.visitwales.com www.businesswales.gov.wales/foodanddrink Food Tourism Business Support Welsh Breakfast Toolkit 01_ Welsh Breakfast Menu Template 3 This document provides hints and tips on how to set out your menu to highlight local produce and producers that you use. 02_ Alternative breakfast ideas 4 If your guests are staying for more than a few nights, this document provides you with a variety of different ideas for Welsh breakfasts. 03_ Monmouthshire Sample Breakfast Menu 5 This document provides you with a sample menu that can be adapted to suit your own specific needs. 04_ Example Breakfast - On The Go Menu 6 This document provides you with a few ideas for ‘breakfast on the run’ if your guests are short on time. 05_ Top tips 7 This document provides you with hints and tips of how and where to source Welsh produce, for example by working with your local butchers and local farmers markets. Food Tourism Business Support Welsh Breakfast Toolkit 01_Welsh Breakfast Menu Template Bore da! Good Morning! Please help yourself to the buffet selection featuring local produce… <Insert local producer> Apple Juice <Insert local producer> Yoghurt with <Insert local producer> Seasonal Fruit ‘Oats so good’ Granola or Homemade Granola with <Insert local producer> Honey <Insert local producer> Honey and <Insert local producer> Preserves Hot food – cooked to order <Insert local producer> Honey Porridge with <Insert local producer> Seasonal Fruit and Penderyn Whiskey
  • Edible Seaweed from Wikipedia, the Free Encyclopedia

    Edible Seaweed from Wikipedia, the Free Encyclopedia

    Edible seaweed From Wikipedia, the free encyclopedia Edible seaweed are algae that can be eaten and used in the preparation of food. They typically contain high amounts of fiber.[1] They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food A dish of pickled spicy seaweed additives.[2] The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte-balancing effect.[3] The dish often served in western Chinese restaurants as 'Crispy Seaweed' is not seaweed but cabbage that has been dried and then fried.[4] Contents 1 Distribution 2 Nutrition and uses 3 Common edible seaweeds 3.1 Red algae (Rhodophyta) 3.2 Green algae 3.3 Brown algae (Phaeophyceae) 3.3.1 Kelp (Laminariales) 3.3.2 Fucales 3.3.3 Ectocarpales 4 See also 5 References 6 External links Distribution Seaweeds are used extensively as food in coastal cuisines around the world. Seaweed has been a part of diets in China, Japan, and Korea since prehistoric times.[5] Seaweed is also consumed in many traditional European societies, in Iceland and western Norway, the Atlantic coast of France, northern and western Ireland, Wales and some coastal parts of South West England,[6] as well as Nova Scotia and Newfoundland.
  • Elliott Bay Seawall Habitat Features -- Initial Monitoring Results for Nearshore Ecosystem

    Elliott Bay Seawall Habitat Features -- Initial Monitoring Results for Nearshore Ecosystem

    Western Washington University Western CEDAR Salish Sea Ecosystem Conference 2020 Salish Sea Ecosystem Conference Apr 21st, 9:00 AM - Apr 22nd, 4:45 PM Elliott Bay Seawall Habitat Features -- Initial Monitoring Results for Nearshore Ecosystem Merri Martz Anchor QEA, LLC, [email protected] Follow this and additional works at: https://cedar.wwu.edu/ssec Part of the Fresh Water Studies Commons, Marine Biology Commons, Natural Resources and Conservation Commons, and the Terrestrial and Aquatic Ecology Commons Martz, Merri, "Elliott Bay Seawall Habitat Features -- Initial Monitoring Results for Nearshore Ecosystem" (2020). Salish Sea Ecosystem Conference. 30. https://cedar.wwu.edu/ssec/2020ssec/allsessions/30 This Event is brought to you for free and open access by the Conferences and Events at Western CEDAR. It has been accepted for inclusion in Salish Sea Ecosystem Conference by an authorized administrator of Western CEDAR. For more information, please contact [email protected]. Elliott Bay Seawall Innovative Habitat Design: Merri Martz, Anchor QEA Jill Macik, Seattle Department of Transportation Jeff Bertram, Seattle Department of Transportation Calvin Douglas, Anchor QEA Initial Results of Monitoring the Nearshore Ecosystem Sarah Montgomery, Anchor QEA Nicole Stout, Anchor QEA OVERVIEW 2. RESULTS The Elliott Bay Seawall protects the downtown Vancouver increased between April, June, and August. Green string lettuce (Ulva linza), B R I T I S H C O L U M B I A , C A Invertebrate and Algal Attachment on the Textured Seawall Seattle urban waterfront from storm and seismic A total of 20 species or families of algae or invertebrates were recorded sea lettuce (Ulva sp.), black tar (Mastocarpus papillatus), and biofilm were forces.
  • Korean Dance and Pansori in D.C.: Interactions with Others, the Body, and Collective Memory at a Korean Performing Arts Studio

    Korean Dance and Pansori in D.C.: Interactions with Others, the Body, and Collective Memory at a Korean Performing Arts Studio

    ABSTRACT Title of Document: KOREAN DANCE AND PANSORI IN D.C.: INTERACTIONS WITH OTHERS, THE BODY, AND COLLECTIVE MEMORY AT A KOREAN PERFORMING ARTS STUDIO Lauren Rebecca Ash-Morgan, M.A., 2009 Directed By: Professor Robert C. Provine School of Music This thesis is the result of seventeen months’ field work as a dance and pansori student at the Washington Korean Dance Company studio. It examines the studio experience, focusing on three levels of interaction. First, I describe participants’ interactions with each other, which create a strong studio community and a women’s “Korean space” at the intersection of culturally hybrid lives. Second, I examine interactions with the physical challenges presented by these arts and explain the satisfaction that these challenges can generate using Csikszentmihalyi’s theory of “optimal experience” or “flow.” Third, I examine interactions with discourse on the meanings and histories of these arts. I suggest that participants can find deeper significance in performing these arts as a result of this discourse, forming intellectual and emotional bonds to imagined people of the past and present. Finally, I explain how all these levels of interaction can foster in the participant an increasingly rich and complex identity. KOREAN DANCE AND PANSORI IN D.C.: INTERACTIONS WITH OTHERS, THE BODY, AND COLLECTIVE MEMORY AT A KOREAN PERFORMING ARTS STUDIO By Lauren Rebecca Ash-Morgan Thesis submitted to the Faculty of the Graduate School of the University of Maryland, College Park, in partial fulfillment of the requirements for the degree of Master of Arts 2009 Advisory Committee: Dr. Robert C. Provine, Chair Dr.
  • FAO's International Standard Statistical Classification of Fishery Commodities

    FAO's International Standard Statistical Classification of Fishery Commodities

    FAO's International Standard Statistical Classification of Fishery Commodities FAO ISSCFC ISSCAAP SITC HS FAO STAT Commodity Names 03 X 03 03 1540 Fish, crustaceans, molluscs and preparations 034 X 034 0302 1540 Fish fresh (live or dead), chilled or frozen 034.1 X 034.1 0302 1540 Fish, fresh (live or dead) or chilled (excluding fillets) 034.1.1 13 034.11 0301.99 1501 Fish live, not for human food 034.1.1.1 39 034.11 0301.99 1501 Ornamental fish, fish ova, fingerlings and fish for breeding 034.1.1.1.10 39 034.11 0301.10 1501 Fish for ornamental purposes 034.1.1.1.20 39 034.11 0301.99 1501 Fish ova, fingerlings and fish for breeding 034.1.2 X 034.110301.99 1501 Fish live, for human food 034.1.2.1 X 034.110301.99 1501 Fish live for human food 034.1.2.1.10 22 034.11 0301.92 1501 Eels and elvers live 034.1.2.1.20 23 034.11 0301.91 1501 Trouts and chars live 034.1.2.1.30 11 034.11 0301.93 1501 Carps live 034.1.2.1.90 39 034.11 0301.99 1501 Fish live, nei 034.1.2.2 X 034.110301.99 1501 Fish for culture 034.1.3 10 034.18 0302.69 1501 Freshwater fishes, fresh or chilled 034.1.3.1 11 034.18 0302.69 1501 Carps, barbels and other cyprinids, fresh or chilled 034.1.3.1.10 11 034.18 0302.69 1501 Carps, fresh or chilled 034.1.3.2 12 034.18 0302.69 1501 Tilapias and other cichlids, fresh or chilled 034.1.3.2.20 12 034.18 0302.69 1501 Tilapias, fresh or chilled 034.1.3.9 10 034.18 0302.69 1501 Miscellaneous freshwater fishes, fresh or chilled 034.1.3.9.20 13 034.18 0302.69 1501 Pike, fresh or chilled 034.1.3.9.30 13 034.18 0302.69 1501 Catfish, fresh or
  • Enhancement of Xanthophyll Synthesis in Porphyra/Pyropia Species (Rhodophyta, Bangiales) by Controlled Abiotic Factors: a Systematic Review and Meta-Analysis

    Enhancement of Xanthophyll Synthesis in Porphyra/Pyropia Species (Rhodophyta, Bangiales) by Controlled Abiotic Factors: a Systematic Review and Meta-Analysis

    marine drugs Review Enhancement of Xanthophyll Synthesis in Porphyra/Pyropia Species (Rhodophyta, Bangiales) by Controlled Abiotic Factors: A Systematic Review and Meta-Analysis Florentina Piña 1,2,3,4 and Loretto Contreras-Porcia 1,2,3,4,* 1 Departamento de Ecología y Biodiversidad, Facultad de Ciencias de la Vida, Universidad Andres Bello, Santiago 8370251, Chile; fl[email protected] 2 Centro de Investigación Marina Quintay (CIMARQ), Facultad de Ciencias de la Vida, Universidad Andres Bello, Quintay 2531015, Chile 3 Center of Applied Ecology and Sustainability (CAPES), Santiago 8331150, Chile 4 Instituto Milenio en Socio-Ecología Costera (SECOS), Santiago 8370251, Chile * Correspondence: [email protected] Abstract: Red alga species belonging to the Porphyra and Pyropia genera (commonly known as Nori), which are widely consumed and commercialized due to their high nutritional value. These species have a carotenoid profile dominated by xanthophylls, mostly lutein and zeaxanthin, which have relevant benefits for human health. The effects of different abiotic factors on xanthophyll synthesis in these species have been scarcely studied, despite their health benefits. The objectives of this study were (i) to identify the abiotic factors that enhance the synthesis of xanthophylls in Porphyra/Pyropia species by conducting a systematic review and meta-analysis of the xanthophyll content found in the literature, and (ii) to recommend a culture method that would allow a significant accumulation of Citation: Piña, F.; Contreras-Porcia, these compounds in the biomass of these species. The results show that salinity significantly affected L. Enhancement of Xanthophyll the content of total carotenoids and led to higher values under hypersaline conditions (70,247.91 µg/g Synthesis in Porphyra/Pyropia Species dm at 55 psu).
  • 12-10-098 AGROCAMPUS Synthese 8P UK.Indd

    12-10-098 AGROCAMPUS Synthese 8P UK.Indd

    OVERVIEW OF THE SEAWEED INDUSTRY BY COUNTRY IRELAND, FRANCE, NORWAY, PORTUGAL, SPAIN, UNITED KINGDOM WWW.NETALGAE.EU A summary of the initial findings of the netalgae project regarding the current status of the seaweed industries in the participant countries IRISH INDUSTRY Overview of the Irish macroalgae industry The Irish Macroalgae Industry The Irish macroalgae industry employs 185 people and is worth approximately €18 million per annum*. Over 99% of raw material comes from the manual harvesting Macroalgae processing centres of natural resources, most of the harvesting occurs along the coasts of Donegal, Sligo, Mayo, Galway, Kerry and Cork. Every year, approximately 30,000 tonnes of V Other Applications V Multiple Applications algae is processed in Ireland. The most important species is Ascophyllum nodosum, V Cosmetics, Therapies and Treatments which accounts for approximately 25,000 tonnes or 95% of domestic production. V Agricultural, Horticulture Ascophyllum nodosum is processed at two factories on the west coast (Donegal & & Animal Welfare Products V Food Products Galway) and is used to produce fertilizers, horticultural products and animal feed. A significant quantity of national production is sold as raw material for further industrial processing. Numerous other species are harvested and used for commercial purposes in Ireland including; Fucus serratus, Chondrus crispus, Laminaria digitata, Fucus vesiculosus and Saccharina latissima. Ireland has been importing significant quantities of Lithothamnion corallioides from Iceland for processing into agricultural and nutritional products. Aquaculture of macroalgae is still largely experimental in Ireland and has not contributed significantly to domestic production of algae, experimental cultivation of Asparagopsis armata, Alaria esculenta, Palmaria palmata, Laminaria digitata and Porphyra has been achieved over the last 20 years.